The sky is a huge dome of hard material arched over the flat earth. On the outside there is light. In the dome there are a large number of small holes, and through these holes you can see the light from the outside when it's dark. And through these holes the spirits of the dead can pass into the heavenly regions. The way to heaven leads over a narrow bridge which spans an enormous abyss. The spirits that were already in heaven light torches to guide the feet of the new arrivals. These torches are called the northern lights. - Inuit legend, Way North magazine

13.06.26 1201 [PST] Home Articles    EAC & MP3s    UberNet    Recipes    Life of Myden    Ramblings    Technology Best MP3 Guide Gallery Good Movies Links Contact -- --    Home >> Articles >> Recipes 30 Minute Glow Green Pesto Pasta INGREDIENTS 2 TB olive oil 1 medium zucchini, cut into 1/2 moon slices 3 cups broccoli florets from 1 small bunch Fine sea salt and black pepper 14 ounces (5 cups) dry rotini pasta Double batch Pretty Parsley-Cilantro Pepita Pesto 6 to 7 teaspoons fresh lemon juice or to taste Optional toppings: hemp hearts, parmesean, lemon zest DIRECTIONS 1. Pre-heat oven to 425F. Toss zucchini and broccoli with 1TB olive oil, salt and roast for 15 - 20 minutes until slightly charred on a parchment lined baking sheet. 2. Bring a large pot of water to boil and cook pasta according to the package directions. 3. Meanwhile, prepare a double batch of the Pretty Parsley-Cilantro Pepita Pesto. 4. Add the cooked veggies, pesto to the pot with the drained pasta. Stir well and add the lemon juice and salt and pepper to taste. Store leftovers in an airtight container in the fridge and serve chilled or a room temperature, adding lemon juice and a sprinkle of salt. Reheating will cause the flavours to diminish. Double Batch Pretty Parsley-Cilantro Pepita Pesto INGREDIENTS 2 large garlic cloves (12g) 1 cup (150g) roasted salted pepitas or raw cashews 1 1/2 cups (30g) parsely leaves 1 1/2 cups (30g) cilantro leaves 1/2 cup olive oil 1/4 cup water 1/4 cup lemon juice 2 TB nutritional yeast fine sea salt to taste (may not need when using salted pepitas) DIRECTIONS 1. In a food processor, process the garlic until minced. 2. Add the pepitas and process into fine crumbs. 3. Add the parsley, cilantro, oil, water, lemon juice, nutritional yeast and salt and process until super smooth, stopping the scrape the bowl down if necessary. Taste and adjust the seasonings with more salt, lemon juice, nutritional yeast or oil if desired.    --